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Task Force Chef Jobs in Michigan (NOW HIRING)

Cedarbrook Senior Living

Lead Server

Rochester, MI · On-site

... Executive Chef/Director of Dining Services * Ensures proper server and training for maximum ... Follows up to ensure all tasks have been completed to maintain a like-new appearance * Ensures all ...

Cedarbrook Senior Living

Lead Server

Rochester, MI · On-site

... Executive Chef/Director of Dining Services. * Ensures proper server and training for maximum ... Follows up to ensure all tasks have been completed to maintain a like-new appearance. * Ensures all ...

All JobsTask Force Chef JobsTask Force Chef Jobs in Michigan

Task Force Chef information

What does a typical workweek look like for a Task Force Chef, and how does the role differ from that of a regular chef?

A typical workweek for a Task Force Chef involves working in different kitchens or hospitality establishments, often stepping in temporarily to cover staffing shortages, assist with new openings, or support special events. This role requires flexibility as schedules can include day, night, and weekend shifts, depending on the needs of each assignment. Unlike regular chefs who remain at a single location, Task Force Chefs must quickly adapt to varied menus, teams, and operational styles, ensuring consistency and quality wherever they’re assigned. The dynamic nature of this job offers valuable exposure to different culinary settings and can be an excellent stepping stone to higher-level management positions within the industry.

What is the highest paid chef job?

The highest paid chef roles are executive chefs, head chefs, or culinary directors in high-end restaurants, luxury hotels, or private estates, often earning six-figure salaries. These positions typically require extensive experience, leadership skills, and advanced culinary certifications. Executive chefs overseeing multiple restaurants or large culinary operations tend to have the highest compensation in the industry.

What is a Task Force Chef job?

A Task Force Chef is a culinary professional who steps into temporary roles at restaurants, hotels, or other food service establishments to provide leadership and support during transitions, staff shortages, or special events. They are highly experienced and adaptable, capable of managing kitchen operations, ensuring food quality, and maintaining efficiency under pressure. Task Force Chefs may be hired on a short-term basis to train staff, implement new menus, or troubleshoot operational challenges. Their role requires strong leadership, problem-solving skills, and the ability to quickly integrate into different kitchen environments.

How much do Air Force chefs make?

Air Force chefs, also known as culinary specialists, typically earn between $2,000 and $3,000 per month during basic pay, with additional allowances for housing and food. Their salaries increase with rank, experience, and years of service, and they often receive benefits such as healthcare and retirement plans.

What is a taskforce chef?

A task force chef is a culinary professional responsible for preparing meals in high-pressure or specialized environments, such as military, emergency response, or large-scale operations. They often work as part of a team, require strong cooking skills, and may need certifications like food safety or emergency response training.

How much do military chefs get paid?

Military chefs, also known as culinary specialists, typically earn between $30,000 and $50,000 annually, depending on rank and years of service. They receive additional benefits such as housing, healthcare, and retirement plans, and may need culinary certifications and security clearances.

What are the key skills and qualifications needed to thrive in the Task Force Chef position, and why are they important?

To thrive as a Task Force Chef, you need comprehensive culinary expertise, strong experience in high-volume and diverse kitchen environments, and often a formal culinary qualification such as a degree from a culinary institute. Familiarity with commercial kitchen equipment, food safety certifications (such as ServSafe), and digital inventory or menu management systems is commonly expected. Exceptional adaptability, leadership, and the ability to work harmoniously with different teams are vital soft skills in this role. These skills and qualities are important because Task Force Chefs are frequently deployed to various locations to address staffing gaps or launch new operations, requiring immediate effective contributions and seamless team integration.

What are the most commonly searched types of Task Force Chef jobs in Michigan? The most popular types of Task Force Chef jobs in Michigan are:
What are popular job titles related to Task Force Chef jobs in Michigan? For Task Force Chef jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Task Force Chef jobs in Michigan look for? The top searched job categories for Task Force Chef jobs in Michigan are:
Task Force Chef jobs near you
Infographic showing various Task Force Chef job openings in Michigan as of July 2026, with employment types broken down into 78% Full Time, 20% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution.

Detroit Metro | Executive Chef | High volume | Fine Dining

Madison Collective

Ann Arbor, MI • On-site

$110K - $120K/yr

Full-time

Medical, Life, Retirement

Re-posted 12 days ago

Job description

A notable independent restaurant group known for its upscale, fine dining restaurants seeks an Executive Chef for its fine dining restaurant and bakery/café. The Executive Chef will work directly with the Chef Partner whose experience spans Michelin-starred kitchens around the world. The culinary program focuses on creating honest, clean, and boldly flavored cooking with intention and care. This is a hands-on leadership role focused on strong team development, impeccable taste, and consistent operational follow-through.


The Executive Chef will help lead and evolve the culinary vision while overseeing all back-of-house operations and culinary execution throughout the property. This role leads culinary execution, menu development, research and development, staffing, training, ordering, inventory, sanitation standards, and overall kitchen organization.


Working in close partnership with leadership, the Executive Chef helps drive consistency, innovation, accountability, and operational excellence throughout the culinary program while building and developing a strong, high-performing kitchen team.


Must be authorized to work in the United States.


CORE DUTIES & RESPONSIBILITIES

LEADERSHIP & ACCOUNTABILITY

  • Lead the kitchen team with presence, poise, and professionalism, during service and behind the scenes. 
  • Guide the team towards high standards of excellence in execution, prep, cleanliness, and communication.
  • Serve as the connecting force between the Chef Partner and the kitchen team, translating the culinary vision into daily practice.
  • Implement systems that build discipline, consistency, and excellence across all kitchen operations.
  • Foster a culture of high performance, respect, and continuous improvement.

CULINARY EXECUTION & VISION

  • Possess a refined palate and clear understanding of restaurant's cuisine and creative vision.
  • Contribute and collaborate thoughtfully to menu development, tasting menus and seasonal innovation.
  • Ensure all dishes meet the established standard for flavor, texture, and presentation before they leave the pass.
  • Oversee recipe adherence, plating precision, and proper technique during every service.
  • Lead final tasting and quality control during service - you own the details that make the difference.

SYSTEM IMPLEMENTATIONS & CONSISTENCY

  • Implement and refine kitchen systems that drive consistency, efficiency, and excellence.
  • Oversee training on new systems, menu rollouts, and process improvements, ensuring team adoption and accountability.
  • Maintain accurate prep lists, production sheets, and station organization for seamless execution.
  • Partner with leadership to continuously evaluate what’s working and what needs refinement.

TALENT DEVELOPMENT

  • Identify, coach, and develop culinary talent at all levels - from prep to sous chefs.
  • Elevate team technique and skill level through daily feedback, mentorship, and teaching.
  • Lead by example: demonstrate precision, discipline, and hospitality in every task.
  • Support the growth of future leaders by delegating responsibility and fostering ownership.

SERVICE LEADERSHIP

  • Be a strong and steady leader during service - primarily working PM shifts, with full ownership of closing standards.
  • Ensure the team is prepped, organized, and confident going into each service.
  • Maintain composure, urgency, and clear communication between kitchen and FOH during service.
  • Hold post-service breakdowns and debriefs to reinforce standards and celebrate wins.

SAFETY, CLEANLINESS & COMPLIANCE

  • Maintain the highest standards of cleanliness, organization, and food safety.
  • Ensure compliance with all health and sanitation regulations.
  • Monitor and enforce proper storage, labeling (FIFO), temperature logging, and maintenance of kitchen equipment.
  • Model pride in physical upkeep and organization of the space.



Requirements

  • Must have at least 3-5 years of culinary leadership experience as a CDC or Executive chef in a high volume, fine dining restaurant.
  • Leads with clarity, confidence, and consistency.
  • Acts with urgency, discipline, and strong follow-through.
  • Demonstrates an exceptional palate and deep understanding of restaurant’s culinary identity.
  • Is an active collaborator: contributes ideas, embraces feedback, and champions shared decisions.
  • Trains teams on systems and holds everyone accountable to them.
  • Invests in developing people and honing skills across the kitchen.
  • Communicates clearly and directly with peers, leadership, and FOH partners.
  • Balances creativity with operational precision and business awareness.


PHYSICAL REQUIREMENTS

  • Must be able to stand and walk for long periods of time during service.
  • Must be able to lift up to 50 pounds at times.
  • Must be able to work a variety of hours.



BENEFITS

  • Competitive salary ($100-120K)
  • Comprehensive Health Benefits
  • Company Sponsored Short Term Disability to take care of yourself if needed 
  • 401k with Employer Match to plan for your future 
  • Life Insurance for peace of mind. 
  • Employee Discounts at sister restaurants
  • Relocation for out of state candidates
  • EOE - We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status.